{"id":630697197604,"title":"Georges Laval _ 2012 - Brut Nature 1er Cru Cumieres _ 1.5 L","handle":"brut-nature-1er-cru-cumieres-1-5-l-magnum-nv-1844","description":"\u003cp\u003eCountry: \u003cstrong\u003eFrance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRegion: \u003cstrong\u003eChampagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVarietal: \u003cstrong\u003eChardonnay; Pinot Noir; Pinot Meunier\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVintage: \u003cstrong\u003eNV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSize: \u003cstrong\u003e1.5 L\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis tiny, impeccably-run estate in Cumières is known only to a select few connoisseurs of champagne. You could drive through the village a hundred times without knowing it was there, yet behind these simple, unassuming wooden doors, lies one of Champagne’s great treasures.  While the Laval family has been growing vines for four generations, Georges Laval began producing estate-bottled champagne in 1971. His son Vincent joined the estate after finishing his studies in 1991, and has been in charge of the cellars since 1996. Laval’s vineyard holdings comprise just 2.5 hectares, including a half-hectare of meunier in Chambrecy, in the Vallée de l’Ardre in the western Montagne de Reims, that is sold to the négoce. The other two hectares are all in the premier cru village of Cumières, spread over seven parcels. Average vine age is over 30 years, and the oldest vines of the estate are over 70 years of age.  The Lavals have been practicing organic viticulture since 1971, certified by Ecocert. “It’s a little more difficult to work organically than conventionally,” says Vincent Laval.  He notes that having larger parcels of vines makes it easier to work organically, with less pollution from neighbors, and over the years the Lavals have traded parcels of land whenever possible in order to assemble larger blocks of vines.   In the cellar, the grapes are pressed in a traditional Coquard vertical press that holds a mere 2,000 kilograms—the minimum size allowed in Champagne—in order to ensure maximum quality and control over individual parcels. Laval’s wines are harvested ripe and almost never chaptalized, and fermentation takes place in barrel, with indigenous yeasts. The wines are bottled late, usually about ten months after the harvest, and they are neither fined, filtered nor cold-stabilized. While Laval is not against the use of sulfur, he does try to limit its use as much as possible.  \u003c\/p\u003e","published_at":"2018-04-17T06:23:05-04:00","created_at":"2018-04-17T06:23:05-04:00","vendor":"Georges Laval","type":"Sparkling","tags":["Country_France","New Arrivals_New","Price_$251 - above","Rating_90","Rating_92","Region_Champagne","Size_1.5 L","Type_Champagne","Type_Sparkling","Varietal_Chardonnay","Varietal_Pinot Meunier","Varietal_Pinot Noir","Vintage_2012","Weight_7.00","Winery_Georges Laval"],"price":26800,"price_min":26800,"price_max":26800,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":7531138416676,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1844","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Georges Laval _ 2012 - Brut Nature 1er Cru Cumieres _ 1.5 L","public_title":null,"options":["Default Title"],"price":26800,"weight":3175,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":"A1844"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1997\/1819\/products\/A1844.jpg?v=1525267153"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1997\/1819\/products\/A1844.jpg?v=1525267153","options":["Title"],"content":"\u003cp\u003eCountry: \u003cstrong\u003eFrance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRegion: \u003cstrong\u003eChampagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVarietal: \u003cstrong\u003eChardonnay; Pinot Noir; Pinot Meunier\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVintage: \u003cstrong\u003eNV\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSize: \u003cstrong\u003e1.5 L\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis tiny, impeccably-run estate in Cumières is known only to a select few connoisseurs of champagne. You could drive through the village a hundred times without knowing it was there, yet behind these simple, unassuming wooden doors, lies one of Champagne’s great treasures.  While the Laval family has been growing vines for four generations, Georges Laval began producing estate-bottled champagne in 1971. His son Vincent joined the estate after finishing his studies in 1991, and has been in charge of the cellars since 1996. Laval’s vineyard holdings comprise just 2.5 hectares, including a half-hectare of meunier in Chambrecy, in the Vallée de l’Ardre in the western Montagne de Reims, that is sold to the négoce. The other two hectares are all in the premier cru village of Cumières, spread over seven parcels. Average vine age is over 30 years, and the oldest vines of the estate are over 70 years of age.  The Lavals have been practicing organic viticulture since 1971, certified by Ecocert. “It’s a little more difficult to work organically than conventionally,” says Vincent Laval.  He notes that having larger parcels of vines makes it easier to work organically, with less pollution from neighbors, and over the years the Lavals have traded parcels of land whenever possible in order to assemble larger blocks of vines.   In the cellar, the grapes are pressed in a traditional Coquard vertical press that holds a mere 2,000 kilograms—the minimum size allowed in Champagne—in order to ensure maximum quality and control over individual parcels. Laval’s wines are harvested ripe and almost never chaptalized, and fermentation takes place in barrel, with indigenous yeasts. The wines are bottled late, usually about ten months after the harvest, and they are neither fined, filtered nor cold-stabilized. While Laval is not against the use of sulfur, he does try to limit its use as much as possible.  \u003c\/p\u003e"}

Georges Laval
2012 - Brut Nature 1er Cru Cumieres
1.5 L

$268.00
Maximum quantity available reached.
Product Description
RP 90
WS 92
JS 90

Country: France

Region: Champagne

Varietal: Chardonnay; Pinot Noir; Pinot Meunier

Vintage: NV

Size: 1.5 L

This tiny, impeccably-run estate in Cumières is known only to a select few connoisseurs of champagne. You could drive through the village a hundred times without knowing it was there, yet behind these simple, unassuming wooden doors, lies one of Champagne’s great treasures.  While the Laval family has been growing vines for four generations, Georges Laval began producing estate-bottled champagne in 1971. His son Vincent joined the estate after finishing his studies in 1991, and has been in charge of the cellars since 1996. Laval’s vineyard holdings comprise just 2.5 hectares, including a half-hectare of meunier in Chambrecy, in the Vallée de l’Ardre in the western Montagne de Reims, that is sold to the négoce. The other two hectares are all in the premier cru village of Cumières, spread over seven parcels. Average vine age is over 30 years, and the oldest vines of the estate are over 70 years of age.  The Lavals have been practicing organic viticulture since 1971, certified by Ecocert. “It’s a little more difficult to work organically than conventionally,” says Vincent Laval.  He notes that having larger parcels of vines makes it easier to work organically, with less pollution from neighbors, and over the years the Lavals have traded parcels of land whenever possible in order to assemble larger blocks of vines.   In the cellar, the grapes are pressed in a traditional Coquard vertical press that holds a mere 2,000 kilograms—the minimum size allowed in Champagne—in order to ensure maximum quality and control over individual parcels. Laval’s wines are harvested ripe and almost never chaptalized, and fermentation takes place in barrel, with indigenous yeasts. The wines are bottled late, usually about ten months after the harvest, and they are neither fined, filtered nor cold-stabilized. While Laval is not against the use of sulfur, he does try to limit its use as much as possible.  

SKU: 1844
Reviews
Robert Parker - 90 See more...
Laval’s NV Brut Nature L0110 – roughly half Chardonnay, plus both Pinot and Meunier – delivers a fascinatingly pungent nose and firm, adamantly dry palate performance that call to mind diverse legume sprouts and leafy greens as well as singed buckwheat pancakes, in a matrix of fresh lemon juice and clam stock. (There is no question that you get all of your basic food groups in imbibing this unique libation!) Charred nuts and grains as well as sprouts and leafy greens make for undeniable finishing piquancy, but the liveliness of lemon along with a lick of saliva-inducing salinity steer the long finish just this side of outright bitterness or excessive austerity. I suspect that this will be best served over the next two years, but depending on what Laval is willing to open for me next year, perhaps I’ll be able to give better advice about cellaring.
Wine Spectator - 92 See more...
Rich with whole-grain toast and golden currant notes, vibrant with finely knit acidity, this elegant Champagne is soft and creamy in texture, with flavors of yellow plum, smoked almond and fleur de sel lingering on the finish. Disgorged February 17, 2012. Drink now through 2019.
James Suckling - 90 See more...
Lots of strawberry and orange peel aromas and flavors. Full, deep and very dry

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